Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Vegan parmesan cheese and fresh chopped parsley is the only way to finish off this beautiful autumn dish. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 10) Boil 4 quarts (16 cups) of salted water in a large pot.
Recipe: Ohmigod Vegan Alfredo Sauce Um, wow guys. Seriously. See that not-so-good picture up there? That’s because I was like, “yeah whatever who needs a pic OM NOM NOM” I devoured a plate, and then another . . . and then I had to get more! It’s pretty amazing stuff! Ingredients 1 lb pasta of your choice small head of garlic, maybe 4-6 cloves small-medium white onion 1 tablespoon cooking oil 1 tablespoon cooking wine (I used dry vermouth) 1/2 cup Earthbalance™ 2 cups alternative milk 1 tablespoon lemon juice 1 tablespoon cooking wine (I used dry vermouth) 1 heaping tablespoon nutritional yeast 1 teaspoon sea salt 1/2 teaspoon black pepper, plus more to your taste level 1/4 teaspoon nutmeg 1 12-ounce pack firm Silken tofu 5-6 tablespoons corn starch 1 cup frozen peas Instructions Preheat oven to 450. While the garlic is roasting, dice your onion. While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. Put on a pot to prepare the pasta.
Spinach Tofu Patties - StumbleUpon I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.
Yummy Stuffed Spaghetti Squash | Vegan Spaghetti squash is by far the funnest of the winter squash, boasting tender shreds of flesh that resembles spaghetti. You can serve "spaghetti" with marinara or a garlic sauce as you would real pasta or dress it up with fresh ingredients and serve it in the winter squash's shell. We love this yummy stuffed spaghetti squash as a healthy vegan dinner. Yummy Stuffed Spaghetti Squash Serves 2 Ingredients: 1 small spaghetti squash2 tablespoons of walnut oil2 tablespoons vegan butter, warmedSalt and freshly ground black pepper1 tablespoon olive oil1 garlic clove, very thinly sliced1 cup shelled edamame1 cup grape tomatoes, each halved2 tablespoons finely sliced fresh basil plus whole basil leaves for garnishDirections:Preheat the oven to 375 degrees F.Using a sharp knife, cut the squash in half lengthwise.
How to Make Bagels: A Users Manual at Epicurious.com While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. The other reason for bagels' tight crumb is the fact that the dough is usually not given a first rise or fermentation, but is instead shaped immediately after it's mixed and then placed in a cool place such as a refrigerator or proofing box (anywhere that's about 40°F or colder) to slowly ferment overnight. Must True Bagels Be Boiled or Can They Be Steamed?
Back To School Couscous Pudding | Vegan Looking for a fast, healthy, and hearty vegan breakfast to feed your kids before they bolt out the door to school? Couscous pudding is ready in minutes and can be made with any dried or fresh fruit and nuts you have on hand. Back To School Couscous Pudding Serves 4 Ingredients: 1-1/2 cups waterScant 1 cup whole wheat couscous1/2 cup dried fruit of your choice1-1/2 cups almond milk or other non-dairy milk1/4 cup maple syrup or to taste1/4 teaspoon ground cinnamon2 tablespoons cornstarch1/2 cup chopped nuts of your choice Directions: In a medium pot over medium-high heat, combine water, couscous, and dried fruit.
Spicy Vegetarian Chili You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!? Yea… you’ve got some cooking to do. I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online. I manage to throw, darn near, the entire contents of my fridge in my chili. Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful. The spice below is a steak seasoning. Oh… and you can totally put it on steak too. Make some chili. Spicy Vegetarian Chili makes a big pot, serves eight Print this Recipe! 3 tablespoon olive oil 1 medium yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 3 small cloves of garlic, diced 1 medium jalapeno pepper, seeds removed and diced 1 cup beer (or vegetable stock if you like) 3 heaping tablespoons steak seasoning 2 heaping tablespoons chili powder 1 tablespoon cumin 1 teaspoon coriander 1/3 cup barbecue sauce
How to Sear Salmon and Get the Skin Crispy To me, a piece of salmon without crispy skin is like a cake without any frosting. You just can’t have one without the other. When I see salmon fillets at the grocery store without the skin, I weep inside. …where did the skin go? What terrible, heartless soul decided to separate the two? The robust crunch of the skin is truly the perfect contrast to a big fat piece of tender, juicy salmon. And when I say robust crunch, I mean that the skin should be crispier than a potato chip. I’m going to show you how to get that crispy skin and perfectly cooked salmon in your own kitchen. Let’s start by cleaning up the skin. See the round little fish scales here, shimmering in the light? Take your chef’s knife and run it along the skin with a bit of pressure, scraping the scales off: Voila, no more scales. You can tell they’re gone because the skin has a netting pattern to it: If needed, give the salmon a quick rinse to remove the scales, or just brush them off. Water is the enemy of a good crisp sear.
Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.
Piri Piri Tempeh | Girl Makes Food Did you all have a good weekend? They fly by in what feels like the blink of an eye. Some of you may have today off too, which is awesome (love long weekends)!! A very Happy Thanksgiving to all my Canadian friends!! Onto the food… I have mentioned a few times how much I love Jamie Oliver. So I bought all the ingredients to make the meal and went to town. Now that I am on my own healthful culinary journey (this blog) I needed to revisit this recipe. This recipe, as with Jamie’s version, is all about the timing. Health highlight of bell peppers: all bell peppers start out green, but the longer they stay on the vine to ripen dictates the color and sweetness, as well as slightly changes the nutrient profile. Ingredients: Piri Piri Sauce: 3 cloves Garlic (peeled) 3 small Shallots (peeled) 1 Jalapeno ½ cup Basil leaves (tightly packed) ½ cup Water Juice and zest of 1 Lemon 2 tablespoons Soy Sauce Tempeh: 1 (8 oz) package Tempeh (halved and sliced thick) 4 Bell Peppers (diced) Roasted Potatoes:
Broccoli Spinach Quinoa Soup If you caught my post early last week, you may remember the chocolate craving that got in the way of me making this soup. I can’t say the craving ever really went away – I ate all of those chocolate covered apples and am wanting more – but I did finally get around to making this soup. I hope you will agree that is was worth the wait! I rarely make soup and when I do I want it to be packed with flavor. You know what else? I know this because I’ve been completely obsessed with baked potatoes lately. I should mention that this is a pretty thick soup, because that is how I like soup. Broccoli Spinach Quinoa Soup Ingredients Instructions Heat olive oil in a large stock pan. Notes Servings 10, Calories 212, Fat 10.3g, Carbohydrates 19.7g, Protein 11.4g, Cholesterol 12mg, Sodium 1010mg, Fiber 3.7g, Sugars 2g, WW Points 5